World Cuisine

  • 200 g (7 oz) packet tortilla chips
  • 200 g (7 oz) canned refried beans
  • 200 g (7 oz) canned black beans, rinsed and drained
  • 1 pickled jalapeño chilli, drained and sliced
  • 150 g (5 oz) Cheddar cheese, grated
  • 1 onion
  • 3 tomatoes
  • 2 garlic cloves, peeled and left whole
  • 1 teaspoon chipotle paste
  • salt and pepper
  • 1 avocado, stoned, peeled and chopped
  • handful of cherry tomatoes, halved
  • handful of coriander leaves
  • 4 tablespoons soured cream

Make the chipotle sauce. Heat a large, dry nonstick frying pan, add the onion and cook for 5 minutes, turning frequently. Add the tomatoes and cook for a further 5 minutes, then add the garlic and continue to cook for 3 minutes, or until the ingredients are softened and charred. Transfer to a food processor or blender and whizz to a coarse paste. Leave to cool, then add the chipotle paste and season to taste. Set aside.

Place a layer of tortilla chips in a heatproof serving dish. Mix together the refried and black beans in a bowl, then spoon some of the beans over the chips and scatter with a layer of the chilli and cheese. Repeat the layers, finishing with a heavy layer of the cheese.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 7 minutes, or until the cheese has melted.

Scatter over the avocado, tomato and coriander, drizzle with the chipotle sauce and soured cream and serve.

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